Freshly baked focaccia with a golden crust and a soft, chewy middle, made from a single pack of mix.
You will need
- 1 pack of Gluten Free Focaccia Mix, Rosemary & Thyme
- 300ml lukewarm water or plant milk
- 1 tbsp extra virgin olive oil for the batter, plus 1 tsp for the top
- 1 tsp sea salt
Method
- Empty the silver yeast sachet into a small bowl with the lukewarm water and leave it for a few minutes. A teaspoon of sugar will help it get going faster, but is optional.
- Tip the focaccia mix into a large bowl and add the water and yeast.
- Beat with a hand whisk until you have a smooth, thick batter.
- Stir in 1 tbsp olive oil, then add the salt and mix again.
- Line a 30 x 20cm baking tray with parchment and brush lightly with oil.
- Pour in the batter and drizzle the top with 1 tsp olive oil.
- Cover with a tea towel and leave somewhere warm for 1 hour, or until doubled in size.
- Heat the oven to 220°C fan (210°C conventional) and bake for 30 to 45 minutes, checking at 30 minutes so it does not get too hard.
- Remove from the tray, drizzle with 2 tsp olive oil and sprinkle with sea salt.
- Cool on a wire rack for at least 15 minutes, then slice and serve.
Tip: add toppings such as rosemary, olives or caramelised onions before baking.
About the focaccia mix
A gluten-free bread mix with a yeast sachet included, flavoured with rosemary and thyme. There is no kneading: you whisk a batter, prove it for an hour and bake. It is good with soups and salads, split for sandwiches or toasted with hummus.
1 comment
Can this be made in a Bread maker